Rösti with Chicken Fricassee
Pane-Bistecca
What’s our favorite food when we’re finally back in our home country? Of course, Rösti with Chicken Fricassee! It’s still one of our favorite dishes! I just think the combination of crispy rösti, soft on the inside, and a fine cream sauce with juicy chicken is a great meal, with a salad on the side, what more could you want? It makes us homesick again!
Röschti and Gschnätzlets, a dream!
Röschti and Gschnätzlets, a dream!
Ingredients
For the Rösti:
800-1000 g Potatoes for Rösti*
Salt and Pepper
Paprika
2 times 20 g Butter
800 g chopped Chicken Breast
Salt and Pepper
dried Herbs
Paprika
Chili
2 cloves of Garlic, chopped
1 red Onion, chopped
200 ml Broth
200 g Cottage Cheese (instead of Cream!)
For the Fricassee:
Instructions
1
* 1
I love that in Switzerland every bag of potatoes is labeled with what the potatoes are for. Here in Asia, you can only get 2 varieties at most and it’s always a guessing game as to whether they are suitable for what I want to cook.
Salz und Pfeffer
2
Step 2
Boil the potatoes the day before and leave them to stand in the kitchen. Then peel and grate coarsely. Mix with the spices. Melt 20 g butter in a shallow pan and add the potatoes. Fry briefly, then mix, fry again briefly and mix again. Then use a spatula to push everything down the sides of the pan and smooth out the rösti. Put the lid on the pan, turn the heat down and simmer for 15 minutes. I shake the pan gently every 5 minutes to make sure it doesn’t stick.
3
Step 3
Place a large plate on top of the pan and turn everything over with a flick of the wrist. Add another 20g of butter to the pan and slide the rösti into the melted butter. This time fry without the lid for another 10-15 minutes over low heat.
4
Step 4
UMeanwhile, mix the meat with the spices. Heat a little oil in a shallow pan. Sauté the garlic and onion in it, then add the meat and brown well. Add the meat stock and simmer for 15 minutes. Then mix in the cottage cheese and allow to warm through briefly. Season to taste and serve with the rösti.
Notes
Enjoy!
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